Meanwhile, in a large saucepan cook frozen beans according to package directions; drain. Rinse with cold water; drain again.

Toss one-third of the dressing with the cooked pasta; place pasta in the bottom of a very large salad bowl. Layer ingredients on top of the pasta in the following order: cooked green beans, tomatoes, and olives. Top with remaining dressing. Sprinkle with the basil leaves, the Parmesan cheese, and parsley. Cover and chill for 4 to 24 hours. To serve, toss lightly to combine. Makes 16 servings.

Tip

To Tote: Transport in an insulated cooler with ice packs.

Tip

For 8 Servings: Prepare using method above, except assemble salad in a large salad bowl.